Bring a medium saucepan of water to the boil, add in the peas (fresh or frozen), cook for a few minutes until bright green and the peas float to the surface of the water.
Remove the peas with a slotted spoon, so you can then use the water for cooking the pasta in.
Add a pinch of salt to the boiling water, add in the pasta noodles and cook per instructions on the pack.
While the noodles are cooking, prepare the pesto
In a food processor or blender, add the peas, basil, cashew nuts (rinsed and drained if soaked), miso, rice syrup, garlic and salt. Process on medium as you gradually drizzle in the olive oil.
Continue to process until a smooth and creamy consistency.
Strain the pasta noodles, once tender, return the noodles to the pot or a bowl and add in the pesto. Combine until the noodles are well coated.
Serve with a side of green vegetables or salad.
